Method:

Mix the lukewarm water and oil together and add to the flour mixture to form soft dough. If the dough is too dry and firm, add about 10 – 20 ml extra water. The dough must be soft and pliable.

Knead the dough well for 10 minutes, until smooth and elastic. Place the dough on a lightly floured surface, cover with greased plastic and leave to rest for 5 minutes.

Knock the dough down and roll into a rectangle about 5 mm thick and spread with tomato / mustard sauce. Cut into 2 finger width strips. Sprinkle with grated cheese.

Start with one end of a strip and secure it around the end of a sausage. Then wrap the rest of the strip around the sausage and secure the end at the other end of the sausage. Seal the ends well to prevent the dough from opening up.

Place on a lightly greased baking tray and brush lightly with oil.

Cover with greased plastic and rise in a warm place for about 5 – 10 minutes.

Bake in a preheated oven at 180 °C / 350 °F for 8 – 10 minutes, or until golden brown and crisp.